It can’t get more French than that! a lot of good cheese, plenty of creme fraiche, lardon (we used Halal lardons made of turkey meat, a nice discovery that is found in France). I named La Tartiflette.
This recipe is loaded with cheese, good farm cheese, a pure comfort dish usually made during cold days, but it was cold and raining the day I had it (yes, in June!!).
|Not a good picture but certainly a good hearty meal|
Since I can’t say no to a good cheese, I indulged in it. We even had Tartiflette reloaded in the form of pizza the next day. My only regret: I had to avoid the slices with Morbier (I’m breast-feeding, but I’ll have my revenge once I’m done)..
Here is the recipe from Isabelle, my cousin’s wife, who happens to have a ceramic pot as a gift from her mother where the recipe happens to be printed inside (no worries, it’s certified stuff and we can bake in it). The ceramic pot was just a beautiful work of art.
Serve 6 to 8 persons
Prep: 20 min – Cooking:
- 1.5 to 2 kg of potato, skin off
- 500g of Reblochon cheese (special cheese for tartiflette called Reblochon fermier)
- 4 yellow onions, medium size, sliced thin
- 200g bacon (original recipe with pork) or turkey bacon (for halal version), or pancetta OR smoked salmon
- 3 tbsps creme fraiche (or sour cream)
- 2 tbsps of butter
- Salt / pepper
Peel the potatoes and cut them into strips about 5 mm to 1 cm thick. Place them in a pot or pan. Then cover with salted water and parboil them for about ten minutes watching cooking potatoes. Drain and leave at room temperature.
Chop the onions or slice them thin. Let them sweat in a pan with butter until golden and translucid. Add the smoked bacon, diced and cook for a coule of minutes before turning off the heat.
In the meantime, preheat the oven to 180 ° C.
Take a deep pot/Pyrex that can go to oven, grease the boyyom with butter.
Start building Tartiflette: Divide the potatoes in 3. Then place the first volume at the bottom of the dish. Top with bacon, strips of cheese and 1tbsp cream. Do it alternatively for a couple times more. Seasonibg with pepper in between won’t be a bad idea.
Place the dish in the oven. Once Reblochon has melted and a nice goldencrust is formed, remove it from the oven and serve the dish ideally with a green salad.
Then go for a long walk, to help your body digesting..That’s comfort food at its best!